BABA'S FAMOUS STEAKS & LEMONDADE Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES. FOOD HANDLER IN THE MAIN FOOD PREP AREA HAD ON TWO GLOVES ON ONE HAND HANDLED RAW CHICKEN AND TOOK OFF ONE GLOVE AND BEGAN TO PREPARE FOODS SUCH AS FRENCH FIRES. ALSO, OBSERVED FOOD HANDLER IN THE REAR DISHWASHING AREA PUT ON GLOVES WITHOUT WASHING HANDS TO CUT GREEN BELL PEPPERS THAT ARE USED TO TOP SANDWICHES. INSTRUCTED TO WASH HANDS AND THEN PUT ON A NEW PAIR OF GLOVES BEFORE CHANGING TASK. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED CHICKEN (53.2F), STEAK MEAT (52.1F), SLICED TOMATOES (46.8F), COOKED GROUND BEEF (45.8F), 12 BEEF POLISHES (45.0F), BEEF HOT DOGS (45.3F) ALL FOUND IN PREP COOLER IN MAIN FOOD PREP AREA, AND STRAWBERRY, CARAMEL, OREO, PLAIN, CHEESECAKE, CHOCOLATE, AND LEMON CAKE (45.0-48.8F) FOUND INSIDE STAND-ALONE REFRIGERATOR. MANAGER DISCARDED PRODUCT. APPROXIMATELY 350LBS. $850.00 MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 50.0F AT THE REAR FOOD PREP AREA AND A STAND UP REFRIGERATOR AT THE REAR DISHWASHING AREA AT 47.7F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG HAS PLACED ON UNITS. ONCE REPAIRED, FAX OR EMAIL TO CDPH. MUST HAVE COLD HOLDING EQUIPMENT AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED NO SPLASH GUARD AT THE MOP SINK NEAR THE THREE-COMPARTMENT SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT THE SAID MOP SINK AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.11(B, C, D, E) OBSERVED THE COMMERCIAL CAN OPENER STORED IN THE DISHWASHING AREA WITH RUST BUILD UP ON THE CAN OPENER. INSTRUCTED TO REMOVE RUST TO MAKE THE CAN OPENER SMOOTH AND EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 OBSERVED GREASE BUILD UP ON THE COMMERICAL FAN IN THE WALL OF THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE GREASE BUILD UP AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B) OBSERVED SLIGHT GREASE AND RUST BUILD UP ON THE SIDES OF THE COOKING EQUIPMENT UNDER THE VENTILATION SYSTEM. INSTRUCTED TO REMOVE RUST AND GREASE BUILD UP THE COOKING EQUIPMENT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED THE FLOORS THROUGHOUT THE FOOD PREP AREAS WITH SLIGHT DEBRIS BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN SAID FLOORS MORE FREQUENTLY AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 OBSERVED THE REAR STORAGE ROOM AND THE REAR HALLWAY WITH UNNECCESARY ITEMS AND CLUTTER IN THE SAID AREAS. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, ORGANIZE AND MAINTAIN SAID AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.17 OBSERVED AN OPENING IN THE CEILING OF THE DISHWASHING AREA. INSTRUCTED TO PROVIDE A VENTILATION COVER ON THE SAID OPENING AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.17 OBSERVED AN OPENING IN THE CEILING OF THE DISHWASHING AREA. INSTRUCTED TO PROVIDE A VENTILATION COVER ON THE SAID OPENING AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.